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A Serbian specialty that the whole world knows about.
Ajvar, spread on a piece of bread, can be a real treat for breakfast or dinner, but it is also unavoidable as an addition to barbecue, cabbage and many other main dishes. It is made from roasted peppers processed in a special way, and the taste of homemade Serbian ajvar cannot be compared to anything.
The basic recipe for ajvar is one, but, as everyone who makes ajvar himself knows very well, there are countless variations, small and big secrets of how to prepare ajvar. What distinguishes the average from the best ajvar are the highest quality natural ingredients, good knowledge of the preparation process and extensive experience to get the right texture and taste by long cooking at low temperature. That is why these recipes are jealously preserved and passed down from generation to generation, as a real little family treasure. Components: 4kg of quality and ripe sweet red peppers, the best Kurt gates 2dl sunflower oil 1-2 tablespoons of wine vinegar with to taste Preparation: Wash and dry the peppers, then grill them over low heat until they turn black and completely soften around the stalk. Place the roasted peppers in a covered dish and keep it in a warm place so that the peppers are steamed and peeled more easily. For a spicy version, add hot peppers to taste.
After peeling, the peppers must drain well from the water. It is best to leave them overnight wrapped in gauze hanging to hang so that all the liquid from the peppers drains well.
Finely chop the cleaned and drained peppers and put in a shallow wide cooking pot that you previously greased with oil. Pour the rest of the oil over the peppers in the sherpa and leave for about twenty minutes for the peppers to absorb the oil. Start heating and when it starts to boil, reduce the temperature just enough so that the ajvar can simmer with constant stirring so that it does not burn. Depending on the amount you prepare, this step can take 3 or more hours, and the ajvar is ready when all the liquid evaporates, and the mass becomes thick and even.
Towards the end of cooking, add vinegar and salt to taste. Pour the finished ajvar into previously sterilized glass jars and put them in an oven preheated to 200C and bake for about 10 minutes. Then pour oil to prevent contact of air and ajvar, close them with a lid, lay them upside down so that they stand on the lid and leave in a warm place to cool slowly, best wrapped in a blanket for the next 36 to 48 hours. Store chilled jars in a dark and cool place, preferably in a pantry where they can stand for about six months, and open in the refrigerator.
10 comments
Za mene mora biti ljut, ljući. Inače ne znam stati s jelom. I mora biti prije Nove godine, eventualno do februara na stolu. Sve preko toga je skrnavljenje okusa, jednostavno u proljeće nije to taj okus sa početka od samog pravljenja ujesen.
Konačno me jedan post vrati u stvarnost.Vreme zimnice .Najviše volim cepkani blagi ajvar!
Ajvar se je po Balkanskem polotoku razširil po 2. svetovni vojni. Glede na to, koliko in kakšne feferone uporabimo, lahko naredimo blag, pikanten ali pekoč ajvar.Moj recept: Paprike operemo in spečemo kot v receptu za pečene rdeče paprike v solati. Jajčevcu odstranimo zeleni del, ga operemo, obrišemo in olupimo. Po dolžini ga narežemo na 1,5 cm debele rezine. Rezine pokapljamo z oljem, položimo na pekač in zadnjih 10 do 15 minut skupaj s paprikami pečemo do mehkega. Pečene paprike in jajčevce zložimo v posodo s pokrovom in počakamo, da se nekoliko ohladijo. Česen olupimo in drobno sesekljamo. Feferon operemo, razpolovimo, razsemenimo in drobno sesekljamo. Paprike previdno olupimo ter jim odstranimo peclje in semena. Skupaj z jajčevci jih gladko zmiksamo v multipraktiku. V loncu z debelim dnom segrejemo olje, na katerem med mešanjem minuto ali dve pražimo česen. Dodamo paprike, jajčevec in feferon ter med nenehnim mešanjem kuhamo 8 minut. Ajvar posolimo, preložimo v servirne skledice in postrežemo.
Sezona pravljenja zimnice, izmedju ostalog, paprika na razne nacine. Ajvar je jedan od njih i svaka domacina koja ga pravi zna koliko to posla iziskuje.
Ja imam problem, Naime ne smem da jedem pecenu papriku, tako da pravim ajvar od barenih paprika. Znam, svi cete reci nije to to, ali stvar navike, dosta belog luka, i dugotrajno uprzavanje na laganoj vatri dace koliko toliko priblizan ukus a i miris ovome specijaliteteu...Pa nazdravlje nam bilo, a domacice u nove ajvarske pobede.
odlicna stavar, sto bi neki stranci rekli kecap od paprike, kad sam prvi put to cuo bas mi je bilo smesno, inace obozavam ga u svim oblicima
Vreme e za zimnica pravenje. Receptot pokraj tekstualno, ti e prikazan mnogu dobro i slikovito. Ajvarot e malku tezok za pravenje, ama zatoa e omilen na mnogumina. Eh, da imase sega malku toplo lepce so lutko ajvarce...
Ajvar is the favorite meal of Dua Lipa. But, she need to read your article befor eating ajvar
Ja ga slično pripremam. A pripremam i jednu različiču sa zelenom rajčičom i crvenom paprikom. Znam to nije pravi ajvar..al iskreno ovaj mi je najokusniji. Sto ljudi sto različitih recepata. I svak je po svome okusan.
Predivan post obozavam ajvar jaoo udari voda na usta hehe